Abstract:

Effects of the citric acid on the hardness, soluble sugar, soluble solids, mold and yeast quantity of the ‘Yali’ pears, and the storage mechanism were studied. ‘Yali’ pears were used as materials, and then were soaked in the concentration 0%, 0.5%, 1%, 2%, 3% of citric acid solution for 15 minutes, and then were stored in the condition of 4℃ for 10 days, 20 days, 30 days, the indexes were respectively detected on 10 days, 20 days, 30 days. The experiment results showed that four kinds of citric acid soak processing availably reduced the weightlessness rate, decay rate, microbial Numbers and prevented hardness, the content of soluble sugar and total soluble solids from reducing. Among them the 2% citric acid soak processing was the best effect, the decay rate and weightlessness rate were 8.3% and 18.18%. This research would provide alternative approach for improving quality and controlling microbial numbers in ‘Yali’ pear fruit during later storage.